Ponthier SA

The Bar Show 2010, which brings together mixologists and bar industry leaders, occured in London on June 15 and 16.

Ponthier attended the show and let the Bar Managers discover the quality of their fruit purees. The booth was runned by the famous mixologist Sébastien Bonnefoi (Urban Bar founder in Shanghai, former Bar Manager of famous Bar Rouge, consultant for Pernod Ricard and winner of many mixology competitions).

The visitors discovered new molecular cocktails made thanks to theTeckni-Motion Liquid process. Using the Texturas products, Teckni-Motion Liquid is using techniques of molecular cuisine and is applying them to the cocktail world. It enables Bar Tenders to create spherifications, emulsifications and gelifications from liquids and cocktails...

Thanks to the creativity of Sébastien Bonnefoi and the quality of the Ponthier fruit purees, demonstrations were a big success among the Bar Managers who were very impressed.

Ponthier kindly thanks Sébastien Bonnefoi, the Urban Bar team and Geoffrey for their great collaboration.

On Monday, June 7 2010, Pastry Chef Olivier Menard gave a new demonstration for Ponthier fruit purees.
Olivier Menard is a respected professional, among Chefs. He started at Bellouet Conseil and worked in some of the very famous French “Maison” such as Fauchon, La Maison du Chocolat and Paul, just to name a few. More recently, he was a Chef at Pierre Herme Pastry School inside Ferrandi area in Paris.
Ponthier has been collaborating with AM FOOD in Egypt for already 3 years. The company is known as the most serious local distributor. AM team perfectly organized the event at Intercontinental City stars in Cairo.

More than 60 Chefs attended the demonstration and were very curious to see pastries made with Ponthier fruit purees. They asked many questions and were eager to learn from Chef Olivier's skills! This kind of event is very scarce in Egypt, so the public was thrilled to attend the event and taste new and delicious pastries!

We wish to kindly thank the Intercontinental hotel Executive sous Chef Hossan El Din Soliman, who hosted the event in his kitchen!
 

Ponthier attended with a reduced team at Food and Hotel Asia 2010 show in Singapore. This trade show took place from April 20 to April 23 at Singapore Expo Convention Center, in spite of the flights cancellations due to the volacno !

This was the occasion to support our local distributor, FROSTS FOODS AND BEVERAGE

From March 17th to 19th, 2010, Ponthier attended the Gourmet World show 2010  at the Pudong Expo in Shanghai.

For its second edition, the show was dedicated to gourmet cooking, to top-of-range catering and hotel trade in South Eastern Asia, and it was hosting the final selections for the Bocuse d'Or Asia.

The Ponthier booth was located at the beginning of the show and attracted numerous visitors. The Ponthier team let many chefs taste various products, and the newest fruit purees flavors as well.

We would like to kindly thank Alex Lim for his support and presence on the booth!

On february 2nd, the company Weihe, which already distributes Ponthier's refrigerated range of fruit purees in Berlin, organized a party with more than 200 guests for the launch of Ponthier's frozen range.

The party took place in a famous new restaurant of Berlin: the Austernbank.

A bar had been specially created at the center of the restaurant, and 3 bartenders were making cocktails with fruit purees.

M. Guido Fuhmann (who is a famous pastry chef from Berlin and has been working at the Ritz Carlton Singapore) attended the party and presented fruit pastries to the guests. More than 600 mignardises made with the Ponthier purees were offered!

The night was a great sucess and the guests were thrilled to discover the newest flavors of the frozen puree range: watermelon, ruby peach and prickly pear.

We kindly thank our distributor Weihe for a wonderful night and a perfect organization!

For the 1st time, Ponthier attended the SIGEP exhibition, the international show for ice creams and gelatos in Remini, Italia, january 23-27. 

Ponthier also attended Fruit Logistica in Berlin, february 3-5. The booth was located in Freshconex, the exhibition specialized in the fresh produce convenience sector.

On Friday, January the 15th at the Regent Hotel in Taipei, chef Thierry Marx gave a demonstration for Ponthier fruit purées.

Besides the 80 people who attended the event, the Taipei press also covered the demonstration.
Thierry Marx, a 2-star Michelin chef, is very familiar with Ponthier products because he uses them routinely in his restaurant Cordeillan Bages, Relais&Chateaux at Pauillac.
He likes to promote the taste of fresh, mature fruit in his amazing recipes, which are strongly based around playing with textures and temperatures.
During the demonstration he presented, amongst other things, fruit soufflés and quick sorbets made using liquid nitrogen. He took another look at mousses and jellies with some original uses of texturisers and gelling agents: no doubt fruit purées were present in all their forms !

The demonstration was being organised by Ponthier, France, and its local distributor : Treasure Foods.
Thanks to Pastry Chef Laurent Du Régent, who helped a lot!

Chef Michel Portos has realized 4 recipes during a demonstration in Hong Kong, March 11, 2009. Michel Portos, Chef at the Saint James restaurant near Bordeaux in France, has been recently awarded an second Michelin star.

The event took place from 3.15pm in the Landmark Mandarin Oriental Hôtel. It was be a great opportunity to get new inspiration for recipes with Ponthier fruit purees.

Thanks to our local distributor, Gourmet House, for his support in the event organization.
 

The Fruit puree School
The 1st virtual pastry school, with 24 hours open access.

With pratical tips and tricks, learn how to get the best of Fruit Purées & IQF Fruits.
Many manufacturers (like chocolate or foie-gras) started launching their own Schools. But it takes time to go and becomes costly for far-away professional chefs. Only few selected persons can afford such schools.
Organizing demonstrations in different countries is definitely a good option to spread out our French pastry know-how.
Ponthier organizes every year a large number of demonstrations worldwide.
These demonstrations are most of the time free for invited guests, not very frequent neither regular, and organized only in major cities….once again, it’s often a possibility for a limited number of persons.

Internet is free and is everywhere: Ponthier Company, producer of high quality fruit purées decided to create the 1st Online School for Fruit Purées. From now on, anybody, from anywhere in the world can be trained to the fruit purées techniques, for free and at anytime.
With more than 30 different short videos, everybody can learn how to make Fruit Mousse, Ice cream, jelly paste, but also more sophisticated & trendy recipes using texturas for spherification or to make frozen espumas using liquid nitrogen.

The online School also provides know-how about Purées & IQF Fruits, focussing on the production process and key elements which will make you understand and recognize what quality purées are.
The online teacher is among the best worldwide pastry Chefs; Emmanuel Ryon ( MOF and world champion) is also very close to Frederic Bellouet & Gabriel Paillasson,
Emmanuel Ryon has taught pastry for Bellouet for a long time.
Emmanuel Ryon is also the « author » of prestigious culinary creations at Café Pushkine in Moscow.
The Online fruit puree school also welcomes Great Chefs for demonstrations of full original recipes.The first 4th recipes signed byThierry Marx, are now available online.

This free and non-profit orientated website (it is accessible also if you are not a customer), Ponthier company wishes to inform, to teach and to provide everything related to the work of fruit purées. The informations & movies will soon be translated even in Chinese or Russian
 

Ponthier has  attended the 14th Gulfood Exhibition and Salon Culinaire, from february 23rd to february 26th in Dubai.

We wish to thank a lot our local distributor in Dubai: Green House, and all the visitors who spent time with us on our stand!

Emmanuel Ryon, World Champion Pastry Chef, MOF and World Champion of the Ice-cream Cup, has astonished more than 50 chefs & Pastry Chefs during a demonstration organized at the Grand Hyatt Jakarta with 6 different tasty and wonderful recipes such as Entremets Tutti Fruitti Delight, or Blackberry Crème Brulée Emulsion Green Tea. Such recipes brought to all our guests inspiration for new deserts made of Ponthier Fruit Purées and IQF Fruits. Thank to our distributor SARANAKULINA

The whole PONTHIER export team will be attending to SIRHA from 24 to 28 January in Eurexpo Lyon.
We are expecting you on the “DOME” space, in front of the main entrance.

Thierry Marx will realize one of his latest recipes, during a public demonstration within the Salon du Chocolat. The Chef will revisit as he is used to, a traditional gastronomic dish and will be presenting his own Pear Belle Hélène interpretation. This technique, peculiar to its cooking, allows the pear’s reconstruction, from Ponthier’s pear purée.
This demonstration will take place Friday 31 October from 2 to 3 pm during the “Michelin-starred Chefs Day” within the Salon du Chocolat framework (from 29 October to 2nd November, Porte de Versailles in Paris) .

From the 1st to the 4th of October, the « PIR » show was held in Moscow, early October. Created, more than 10 years ago, this show is the most important of the hotel and catering industry in Russia. Its popularity is increasing, owing to its culinary demonstrations and competitions such as the International Kremlin Cooking Cup.
Our frozen purées, coulis and fruits were displayed at our distributor's booth, Snow World. Yet, the happening was the successful pastry demonstration proposed by Johannes Vaxelaire, pastry Chef at the Café Pushkin, on the “Fall collection” theme. For Two hours, Johannes created three desserts, made from chestnut, lychee and green apple PONTHIER purées. Mignardises were given to the audience after each recipe, winning each attendee’s esteem.
 

A British accent was resonating in Objat!
On Friday 13^th, the H&B Foods sales team, distributor across the UK, came to the raspberry and chestnut region, to meet Ponthier’s staff. The schedule, quite intensive, included a full training on Ponthier’s product line and manufacturing processes. First, Yves Ponthier had them visit the plant. Then, a fruit purees tasting, pleasing every palate, was offered to the visitors.
Lunch at a local inn was the occasion to demonstrate to the visitors that chestnuts are perfect in a salad with duck confit, that the combination of a delicate fish with mango sauce is simply delicious, and that you can allow all manner of extravagance for the creation of dessert. Everything was, of course, prepared with Ponthier’s products.
Last but not least, Christophe Champagnac, Chef at the restaurant Les Arums in Brive-la-Gaillarde, demonstrated his knowledge in creating sorbets, foam and espumas, incredibly fresh and tasty. Under the spell, the visitors felt assured that their journey had been a positive one.

www.hb-foods.co.uk
www.lesarums.fr

We'll be glad to meet you again at Food and Hotel Asia in Singapore.

Emilie will be at the SOPEXA FRENCH PAVILLION. 2C3 -11

Anne will take care of our corner in Culina booth.

We hope to see you there.

Thierry Marx, Chef of the Year 2006 in France, 2 Michelin stars, has just entered into a partnership with Ponthier. The collaboration includes the realization of original and exclusive recipes that open the way to new techniques for the uses of purees. Thierry Marx will also do some private demosntrations for selected customers of our distributors.




 

We were at Fruitlogistica (fruit and vegetable exhibition) in Berlin from Feb 8 to 10. the occasion to meet our chestnuts customers from Germany and abroad.

We also attended GULF Food in February participating with our local distributor in Dubai : Green House.